Pineapple Fruit Extract Research Articles

Effectiveness of pineapple and papaya leaf combination for dysmenorrhea pain relief in mice (<i>Mus musculus</i>)

Dysmenorrhea is a common gynecological condition in women, often attributed to excessive prostaglandin production, significantly impacting daily activities. Papaya leaves, known for their medicinal properties, are a chosen herbal remedy, albeit with a bitter taste, necessitating combination with pineapple fruit. This study aimed to assess the effectiveness of a combination of papaya leaf extract and pineapple fruit as an alternative treatment for primary dysmenorrhea. In an experimental research design employing the posttest-only control group, 32 male mice were divided into seven groups, injected with acetic acid as a pain inducer, and their writhing responses were recorded for 45 minutes at 15-minute intervals. Data analysis using the ANOVA test revealed significant differences in the number of writhing responses in mice (p <0.05) compared to the positive control group, followed by the Duncan test. The percentage of analgesic protection was as follows: mefenamic acid (61.01%), pineapple fruit extract (62.78%), papaya leaf extract (63.39%), a combination of pineapple and papaya leaf extracts with a dose ratio of 3:1 (73.21%), 2:2 (47.32%), and 1:3 (37.78%). In conclusion, the combination of pineapple extract and papaya leaves in a dose ratio of 3:1 demonstrated the most effective pain reduction.

Sericin and Pineapple Fruit Extract as Natural Agents Inhibiting Browning and Improving Antioxidant Activity in Fresh-cut Ripe Mangoes cv. Nam Dok Mai

Recently, the use of natural agents to improve quality has attracted a lot of attention on fresh-cut produce and minimally processed fruit. The aims of this work were to investigate the efficiency of sericin and fresh pineapple juice (selected natural agents) on browning inhibition and antioxidant activity of fresh-cut ‘Nam Dok Mai’ mangoes during refrigeration (4°C). Based on a preliminary study and our previous work, 2% sericin (S) and 50% pineapple juice (PJ) were selected. Biological parameters related to enzymatic browning incidence, antioxidants and antioxidant enzyme activity of the fresh-cut mangoes immersed in 2% S, 50% PJ and 50% PJ incorporated with 2% S (PJ+S) were investigated. Immersion in S, PJ or PJ+S inhibited enzymatic browning due to delaying of discoloration, lowering of browning index (BI) and increases in polyphenol oxidase (PPO) and peroxidase (POD) activities compared to control treatment. The lowest PPO and POD activities and total phenolic content were found in the S treated fresh-cut mangoes. PJ+S treated fresh-cut mangoes had antioxidant activities higher than other treatment. All treatments enhanced the activities of antioxidant enzymes, especially PJ immersion. Therefore, S and PJ show potential as natural agents that can inhibit browning and improve antioxidant activity in fresh-cut mangoes during refrigeration.

Effects of Pineapple Fruit Extracts (Ananas comosus) on the Quality of Chemical and Microbiological-Rabbitfish (Siganus spp.) Sauce Products

The present work aims to study the effect of pineapple fruit extracts on the quality of Chemical and microbiological - rabbitfish sauce products. Utilizing pineapple extract can speed up the fermentation process because pineapple extract contains bromelain enzymes that will break down rabbitfish’s protein, carbohydrate, and fat molecules into simpler molecules. The research method applied involved experimental laboratory procedures. This study used a completely randomized design. The variables observed were protein, water content, acidity (pH), total microbe, total lactic acid bacteria, Escherichia coli, Staphylococcus, and taste values. The pineapple extracts and fermentation length affected sauce product quality significantly. Pineapple extracts of 15% and 12-day fermentations produced the best sauce quality, consisting of 14.18% protein content, 73.55% moisture content, and a pH of 5.26. Besides, other parameters observed were total microbes 7.8 x 104 CFU/g, total lactic acid bacteria 1, 0 x 102 CFU/g, E. coli, and Staphylococcus sp. (negative), taste value was 3.46, but consumers did not like it so much. However, these results have met the Indonesian National Standards for the product and are safe for human consumption.

Antimicrobial Properties of Citrus limon L. Peel, Pineapple Peel, and Fruit Extracts Against Some Oral Pathogens

<strong data-sider-select-id="b1d956c0-9b3c-4cd0-a2c2-fc5f4ac004c7">Background: The resistance of microorganisms, which is quickly expanding is the most serious problem of commercial antibiotics. Thus, it seems necessary to study and know about new antimicrobial agents. <em data-sider-select-id="928d25bb-a61e-41e5-9fbc-a4d8bc54c719">Candida glabrata is the second most common cause of candidiasis after Candida albicans. Resistance to azole antifungal drugs, especially fluconazole, has been repeatedly reported in fungal infections caused by C. glabrata. As a result, the treatment of this type of fungal infection has faced many problems, and high mortality in high-risk patients admitted to the hospital, especially immunocompromised patients, has been reported many times. <strong data-sider-select-id="986b7a21-e1c7-4811-89db-c585a59dc029">Objectives: This survey aimed at investigating the antimicrobial properties of lemon peel pineapple peels, and fruit extracts on some oral pathogens such as <em data-sider-select-id="d164c3c8-2634-4e3a-9966-eeb624fc1ade">Streptococcus salivarius, <em data-sider-select-id="f3605841-2245-4f0b-a4e2-a05a3dcc9b42">Lactobacillus casei, C. albicans, and <em data-sider-select-id="57e6a8fc-8714-4bcd-8ddb-fd70391af4f5">C. glabrata in vitro. <strong data-sider-select-id="86515a01-23a2-40ac-82d0-4c39c965c214">Materials and Methods: In this study the soaking method was used to obtain the extracts of the selected plants, and the well method in agar was utilized to check their antimicrobial properties. <strong data-sider-select-id="18350c59-0cc6-4bb6-9c03-ac842cf6e45d">Results: The results indicated that the lemon peel extract with a minimal inhibitory concentration (MIC) of 1.56 mg/mL and pineapple fruit extract with a MIC of 50 mg/mL had the strongest and weakest antimicrobial properties on <em data-sider-select-id="fc9286a5-0c66-4211-b8d2-de82b0eb769d">C. glabrata, respectively. In addition, the lemon peel extract had high antimicrobial properties on <em data-sider-select-id="3ec1c4f3-2596-4b3d-8687-ae7523f4ea12">S. salivarius, with a MIC of 6.25 mg/mL. Pineapple peel and fruit extracts demonstrated moderate antimicrobial properties on<em data-sider-select-id="c3ed26aa-22c4-4929-b558-d10d6058a794"> L. casei with a MIC of 25 mg/mL. <strong data-sider-select-id="96a839ff-d6ec-425b-8b8d-2e8adc33dddb">Conclusion: Taking into account the antimicrobial properties of lemon and pineapple and their in vivo antimicrobial properties it may be possible to apply them as natural antimicrobial factors in the treatment of oral and dental infections and other infectious diseases.

Use of Pineapple (Ananas comosus) as an Immunostimulant in Aquaculture (Review)

The use of pineapple fruit extract as an immunostimulant in aquaculture has become the focus of significant research in efforts to improve the immune systems of aquatic organisms, especially farmed fish. Pineapple fruit extract, which contains bromelain, has attracted attention as a potential natural solution to improve the immune response of fish against pathogens and disease. The main aim of this review is to evaluate the extent to which the use of pineapple as an immunostimulant is effective in improving the immune system of fish or other aquatic organisms in an aquaculture context. This article uses literature study methods from several national, accredited national journals and reputable international journals. Literature study is the process of searching, collecting and analyzing various sources of information relevant to a particular topic. Pineapple extract contains bromelain, which has immunomodulatory and anti-inflammatory properties. It can improve the fish's immune response and reduce inflammation, helping to improve fish health. The use of pineapple fruit extract can reduce dependence on antibiotics in the treatment of sick fish, which is in line with global efforts to overcome antibiotic resistance and environmental impacts. With the right efforts, the use of pineapple fruit extract as an immunostimulant in aquaculture has the potential to increase the productivity and sustainability of the aquaculture industry, as well as reduce dependence on antibiotics and synthetic chemicals. Therefore, further research and development of best practices in the use of pineapple fruit extract in aquaculture are necessary steps to realize its potential as a more environmentally friendly and sustainable alternative.

DESIGN AND CONSTRUCTION STUDY OF MOLLEN DRYER TYPE

The aim of this research for mollen dryer project is to give application to small and middle industries in dry juice production. Benefit from this research was to give more choice for dryer utilize, with used dried air as heating media. The principal of this mollen dryer was based on hot air blows into mollen tube, rotation of mollen tube and move of agitator in mollen tube to material mixing was to spreading of heated air over to entire heating material and water evaporating to get good dried products criterion. The steps of this studied as followed : literature studied, basic designing, detail engineering design (DED), revision of DED, design simulation, prepared of construction material, construction of mollen dryer, and test of operational to dried products. The result from drying tested of mollen dryer which had desgned and constructed, with air flow between 1.1 m/s - 4.5 m/s during operating about 4 - 5 hours, we got pineapple powder equal to 550 g, water content equal to 2.71 %, and the content of vitamin C about 16.13 mg / 100 g, from pineapple fruit extracts with total dissolved solid equal to 16 obrix which have been enhanced by sugar equal to 1100 g with water content equal to 82.3 %. Totally operational of mollen dryer have been designed and construction was efficient, effective, and good.

Enzymatic Analysis and Characterization of Bromelain from Two Varieties of Pineapple (Ananas comosus) Fruit and Stem Extracts

This study was designed to examine the presence of enzymatic activity of fruit and stem bromelain extracted from two varieties of pineapple (Ananas comosus): Morris and Sarawak. The bromelain crude extract obtained from fruits and stems were tested for their protein content via Bradford’s assay, and both crude extract from Morris variety showed the highest value. Further analysis was done to investigate the proteolytic activity of the crude fruit and stem bromelain, resulting in Morris variety having the highest activity for fruit bromelain, while Sarawak variety having the highest activity for stem bromelain. The Gelatin Digestion Unit (GDU) analysis performed revealed both fruit and stem bromelain from Morris variety exhibited the highest activity. Furthermore, the temperature optimization showed that both fruit bromelain of Morris and Sarawak varieties were optimum at 35 ℃, while stem bromelain from both pineapple varieties were optimum at 45 ℃. Meanwhile, the optimum value of the pH for Sarawak variety extract of fruit and stem bromelain were found at pH 5.6, while Morris variety were optimum at pH 6.6. These results indicated both varieties of pineapple extracts of fruits and stems were having bromelain enzyme that can be further developed for application at industrial level.

Effect of Using Moringa Leave (Moringa Oleifera L.) and Pineapple (Ananas Comosus) Leaf Lotion Gel Lotion on Skin Moisture

The compounds contained in Moringa leaves are rich in phenolic acids, flavonoids, alkaloids, tannins, glucosinolates and isothiocyanates, all of which are antioxidants. Moringa leaves contain B2 which is useful for treating and maintaining skin moisture. Pineapple fruit contains vitamin C and vitamin A, the second vitamin is known to have antioxidant activity that can stop the reaction of forming free radicals. Moringa leaves and pineapple contain antioxidant compounds which are useful as skin moisturizers which are formulated in the form of a gel lotion. This study aims to determine the effect of using moringa leaf extract gel lotion and pineapple fruit on skin moisture. This study was initiated by formulating lotion preparations with the addition of concentrations of moringa leaf extract and pineapple fruit, namely concentrations of 3% (F1) 4% (F2) 5% (F3). Lotion gel was evaluated for physical stability by testing pH, viscosity, adhesion, spreadability, irritation test, specific gravity test and skin moisture test. This study uses an experimental method. The results showed that the formula concentrations of 3%, 4% and 5% all met the requirements of the physical stability test as a skin moisturizing lotion gel preparation. The higher the concentration of the extract, the wider the spreadability and viscosity value obtained, has no effect on adhesion and pH value. Lotion preparations of moringa leaf and pineapple fruit extracts with a concentration of 5% have a high ability as skin moisturizers. The results showed that the formula concentrations of 3%, 4% and 5% all met the requirements of the physical stability test as a skin moisturizing lotion gel preparation. The higher the concentration of the extract, the wider the spreadability and viscosity value obtained, has no effect on adhesion and pH value. Lotion preparations of moringa leaf and pineapple fruit extracts with a concentration of 5% have a high ability as skin moisturizers. The results showed that the formula concentrations of 3%, 4% and 5% all met the requirements of the physical stability test as a skin moisturizing lotion gel preparation. The higher the concentration of the extract, the wider the spreadability and viscosity value obtained, has no effect on adhesion and pH value. Lotion preparations of moringa leaf and pineapple fruit extracts with a concentration of 5% have a high ability as skin moisturizers.

Pineapple fruit extract (Ananas comosus L. Merr) as an antioxidant and anti-acne agent made with the nano-emulsion gel delivery system

Background: Pineapple (Ananas comosus L. Merr) contains a lot of fibre, minerals, and vitamins. Consequently, it has anti-inflammatory, antibacterial, antioxidant, and antidiabetic benefits. Objective: The purpose of this research was to produce pineapple extracts in the form of nano-emulsion gel for more effective use as an antioxidant and anti-acne. Method: The extraction was done by maceration. The resulting extracts were formulated with tween 20 and propylene glycol, while kollisolv PYR served as the oil phase. A nano-emulsion was then formed and formulated into a gel. Result: In this study, the nano-emulsion gel produced was transparent yellowish-white, slightly viscous, with a characteristic odour, a particle size of 10.8 nm ± 0.5, a polydispersity index of 0.239 Ð ± 0.1 and a zeta potential of -33.6 mV ± 1.3. The ability of this nano-emulsion gel to spread was good, 10.28 cm - 14.48 cm, with 1.31 seconds of adhesion and the result of the viscosity test of 3667.4 ± 106.03 cP. In the antioxidant test, the %RSA was produced in the range of 17.70 - 70.32% and the IC50 value was 0.1 µg/mL so it was included in the category of very strong antioxidant. While the anti-acne test has an average bacterial inhibition zone of 10.5 mm ± 0.1 which is in the category of strong anti-acne. Conclusion: It was concluded that pineapple fruit extract with a nano-emulsion gel base can produce good nanoparticle preparations, which have very strong antioxidant and anti-acne activities.

In situ spatiotemporal mapping of 3-hydroxy-3-methylglutaryl-CoA reductase (HMGCR) inhibitor in pineapple (Ananas comosus) fruit tissue by MALDI mass spectrometry imaging

Pineapple (Ananas comosus) fruit is a functional food that has become a part of healthy diets worldwide due to its nutrition and health benefits. Given this concept, the potential anti-hypercholesterolemic activity of pineapple fruit was assessed using in vitro HMG-CoA reductase (HMGCR) inhibition assay. Our findings show that pineapple fruit (PAF) extract showed HMGCR inhibition activity. These findings led to partial purification of PAF extract by gel filtration chromatography (GFC) whereby fraction PAF 06 exhibited 100.00% HMGCR inhibition at 10 mg/mL. Matrix assisted laser desorption ionization (MALDI) mass spectrometry profiling, HRMS, MS/MS, and dereplication identified N1, N10-diferuloylspermidine as potential HMGCR inhibitor in pineapple fruit. The MALDI mass spectrometry imaging (MSI) enabled the in situ spatiotemporal mapping of the HMGCR inhibitor, N1, N10-diferuloylspermidine, in the pineapple fruit tissue, with localization concentrated mainly in the tissue near the peel/shell and a gradual decrease towards the flesh and ovary. The MALDI MSI provided the first evidence of in situ spatial localization of N1, N10-diferuloylspermidine, a potential HMGCR inhibitor in pineapple while maintaining the cellular and structural features of the fruit tissues.

Thermal processes improving antibrowning potential of mixed Aloe vera and pineapple core extract solution on browning inhibition of fresh‐cut apples

SummaryAloe vera and pineapple fruit extract have been applied as natural antibrowning agent for fresh‐cut products. The effect of different thermal treatment processes (high‐temperature–short‐time pasteurisation at 80 ± 1 °C for 15 s and sterilisation at 121 ± 1 °C for 20 min) of mixed A. vera and pineapple core extract solution at a ratio of 1:1 (v/v) (AP) on enzymatic browning control of fresh‐cut ‘Gala’ apples was investigated. Both thermal processes increased the antioxidant activities of AP solution compared to unheated AP solution. Coating of both thermal processed AP solutions alleviated the increased browning incidence of the fresh‐cut apples during storage. Compared to sterilised AP coating, the pasteurised AP coating maintained visual appearance, whiteness index (WI) and L* values as well as inhibited browning incidence due to the prevention of increased a*, b*, ΔE* and browning index (BI) values of fresh‐cut apples during storage. The fresh‐cut apples coated with pasteurised AP had lower total phenolic compounds and polyphenol oxidase activity compared to the samples coated with sterilised AP. These suggested that the suitable thermal process was helpful to enhance antibrowning ability of AP coating agents to control enzymatic browning reaction of fresh‐cut fruits.

The Effectiveness of Pineapple Extract (Ananas Comosus) and Kesum Leaves (Polygonus Minus) on the Quality of Coconut Oil (Coconus Nucifera)

The processed oil from the coconut plant is generally understood as coconut oil. A method is required to produce a product with a higher oil extraction rate and is able to reduce the water content and free fatty acids in the coconut oil production. It is also necessary to add substances that can delay or prevent fat oxidation reactions by generating substances in the form of antioxidants. The method that can be implemented is the enzymatic method employing the bromelain enzyme in a pineapple with the addition of an antioxidants substance from the kesum leaf. The objective of this research is to describe the quality of coconut oil after the addition of pineapple (ananas comosus) and kesum leaves (polygonus minus) extracts. The parameters for describing the quality of the oil are the organoleptic test, the degree of acidity, the oil extract rate, the peroxide number, the saponification number, and the acid number. This research is a quasi-experiment. The samples in this research were coconut oil without the addition of pineapple fruit extract, coconut oil with the addition of pineapple fruit extract without the addition of kesum leaves, and coconut oil with the addition of pineapple fruit extract and kesum leaves as much as 20gr, 30gr and 40gr. Based on the statistical results of the linear regression test, it was discovered that p-value = 0.000 <0.05, so it was concluded that there was an effect of the addition of pineapple fruit and leaves of kesum on acid number content with an effect of 76.4% on the acid number, 71.4% on the peroxide number, and 81.5% to the saponification number. It is recommended to test the water content, free fatty acids, and iodine number.

Antibaterial activity of the extracts of pineapple and pomelo against five different pathogenic bacterial isolates

To combat the infections caused by antibiotic resistant bacteria, natural candidates are being studied to find out antibacterial activity against the drug-resistant microorganisms. Among the variety of natural candidates of plant origin, many fruits have been proved to have potent antibacterial activity. In the current study, we chose pineapple (Ananas comosus), and pomelo (Citrus maxima) to determine their efficacy against some clinical isolates. Fruit samples were subjected to prepare crude, ethanol, methanol and aqueous extract to determine their antibacterial potency. Clinical isolates were used to determine the antibacterial activity of the extracts against them. The isolates were found to be multi-drug resistant. Out of twenty-eight antibiotics, Pseudomonas aeruginosa was resistant to ten antibiotics and Salmonella spp. was resistant to nine antibiotics. Rather than the crude extracts of the fruits, ethanol and methanol extracts showed antibacterial activity towards multi-drug resistant pathogenic bacteria. Aqueous extract did not show any significant antibacterial activity at all. Extracts of pomelo fruit exhibited the highest results whereas pomelo skin and pineapple peel crude extracts were the least effective compared to the other extracts. Ethanol extract of pineapple fruit (against all isolates but Staphylococcus aureus) and methanol extract of pomelo fruit (against all isolates) showed the lowest MIC (minimum inhibitory concentration) of 187.5 μg/ml. MBC (minimum bactericidal concentration) was found (within the range of 500 μg/ml to 1000 μg/ml) only with ethanol and methanol extracts of pomelo and pineapple. As the clinical isolates were found to be inhibited by the extracts, they can be used as an alternative for treating infections caused by these bacteria. Stamford Journal of Microbiology, Vol.11 (1) 2021: 1-6

Pembuatan Virgin Coconut Oil (VCO) Dengan Metode Enzimatis Dan Fermentasi

Virgin coconut oil (VCO) is coconut oil that contains medium chain fatty acids (MCFA) which are easily broken down by the body in very high amounts. Besides that, VCO also has very high antioxidant content such as tocopherol and beta-carotene. This PPM activity aims to provide VCO Making Training with the Enzymatic Method with pineapple fruit extract and fermentation with baker's yeast in the community of RT 12 RW 03 Pematang Governor Village, Muara Bangkahulu District, Bengkulu City. The activity began with a lecture followed by a discussion and practice of making VCO with enzymatic and fermentation methods. The results of observations in the field indicate that the target community of this PPM activity is very enthusiastic to take part in this activity because they feel they have gained additional new knowledge about how to make VCO which can complement their knowledge of the known VCO making technique, namely the fishing method. With the knowledge of making VCO taught in this activity, the target community will be able to have alternative methods for making VCO other than what has been known so far with easily obtained equipment. Keywords: VCO; MCFA; antivirus; enzymatic; Fermentation

The Effect of Additional Cayenne (Ananas comosus [L]. Merr) Solution on the Prefferencelevel Red Tilapia Shredded

This research aims to determine the right concentration of cayenne solutionso the red tilapia product most liked. The method used in this study was experimental. The research consisted of 4 treatments and 20 panelists as replicates. The treatments were addition of pineapple fruit extract solution as much as 0% (control), 10%, 20%, and 30% of the total weight of the fish meat filet and the soaking process for each treatment for 30 minutes.Based on the calculation of the value of the criteria in the form of color, aroma, taste, and texture obtained, the most important is the taste that determines the final decision of the panelists in choosing the processed product of shredded fish meat with a weight value of 0.46.Based on the parameters of preference, the product of red tilapia shredded with 20% pineapple solution was the best treatment and the most preferred by the panelists, with organoleptic values: color 6.5; fragrance 6.3; taste 7.2; and texture 6.0. The results of the proximate test of red tilapia with the addition of a 20% pineapple solution in the soaking process for 30 minutes was the most preferred treatment by the panelists. The results were 6.2% water content, 30.18% protein, 17.72% fat and carbohydrates 41.97%.

Use of Pineapple Fruit Juice as a Technology for Softening of Oak Tasar Cocoons

Oak tasar cocoons are difficult to reel due to the presence of high amounts of protein-tannin complexes. The chemical methods developed for reeling these cocoons is not readily adopted by the common tasar silk reelers and weavers due to various reasons including relatively low reeling performance, low fuel efficiency, complicated procedure and prolonged cooking time. Proteolytic enzymes that cleaves the internal peptide bonds in an amino acid chain have the potential to effect partial solubilisation of the proteinaceous silk gum (sericin) involved in biding the silk (fibroin) strands together in silkworm cocoon, an essential step in the silk cocoon cooking and reeling. Pineapple fruit extract rich in cysteine endopeptidases has a potential application in cooking and reeling of oak tasar (Antheraea proylei J.) silk cocoons which cannot be softened by boiling in plain water unlike the mulberry cocoons (Bombyx mori L). The experimental results from the present investigation on the oak tasar cocoon cooking with pineapple extract at room temperature and subsequent study have indicated for an applicability of pineapple extract as an effective agent for the oak tasar (Antheraea proylei J.) cocoon cooking and reeling. It is observed that enzymatic cocoon cooking has advantages over chemical method. The method involving pineapple extract is a relatively better method regarding its overall better reeling performances and also mostly due to the abundant availability of pineapples grown in the oak tasar belt in India. Moreover, the method is environmentally friendly and is readily accessible to the common tasar silk reelers and weavers.

Investigation on antiurolithiatic activity of aqueous extract of Ananas fruit (in-vitro)

Urolithiasis or kidney stone disease is a urologic ailment that has a high prevalence rate worldwide and medicinal plants have been widely used for alternative therapy. In this present study, the antiurolithiatic potential in Ananas nanus (dwarf pineapple) and Ananas comosus (L.) Merr (pineapple) fruit extracts were investigated through in-vitro assays. The fruit is extracted with aqueous distilled water via the decoction method. The antiurolithiatic properties were evaluated by titrimetric and turbidity assay. The results showed that A. nanus 2.5 fold higher (p < 0.05) than A. comosus but no significant difference with standard drug, cystone for titrimetric assay. For turbidity assay, A. nanus has significant antiurolithiatic properties (66.44 ± 3.30%) as compared to A. comosus (15.07 ± 0.59%) but lower than cystone (90.75 ± 6.42%). This might be influenced by the phytochemical contents found in the A. nanus, for instance, phenols, flavonoids, alkaloids, saponins, and terpenoids. This finding indicates the potential of A. nanus to be developed into nutraceutical products for urolithiasis in the future.

Effect of Oral Administration of Pineapple Fruit Extract Containing Glucosylceramide on Skin Barrier Function Improvement in Animal Model of Atopic Dermatitis

Effect of Oral Administration of Pineapple Fruit Extract Containing Glucosylceramide on Skin Barrier Function Improvement in Animal Model of Atopic Dermatitis

Inhibitory Activity of Pineapple fruit (Ananas comosus (L.) Merr.) Meat Extract On Bacteria Streptococcus pyogenes and Proteus mirabilis)

Pineapple (Ananas comosus (L.) Merr.) is a fruit that is much in demand by the public. Pineapple contains bromelain enzyme which is believed to kill bacteria. The purpose of this study was to determine the effectiveness of pineapple fruit extracts (Ananas comosus (L.) Merr.) in inhibiting the growth of Streptococcus pyogenes and Proteus mirabilis bacteria. Extraction was carried out using the maceration method using 96% ethanol solvent. This research is an experimental research laboratory. Antimicrobial activity testing is done by the liquid dilution method. The concentration of pineapple (Ananas comosus (L.) Merr.) Extract used was 25 mg/ml, 50 mg/ml, 100 mg/ml, and 200 mg/ml with 10% DMSO as negative control and Chloramphenicol as positive control. The results of this study indicate that the pineapple (Ananas comosus (L.) Merr.) extract can optimally inhibit the growth of Streptococcus pyogenes at a concentration of 50 mg/ml and Proteus mirabilis bacteria at a concentration of 100 mg/mL and 200 mg/mL. Data analysis using the Kruskal-Wallis test showed that there were significant differences (p&lt;0.05) between the concentrations of pineapple (Ananas comosus (L.) Merr.) meat extract in inhibiting the growth of Streptococcus pyogenes and Proteus mirabilis bacteria. Based on the Clinical Laboratory Standards Institute (CLSI, 2018), it can be concluded that the extract of pineapple (Ananas comosus (L.) Merr.) has an antibacterial effect on the bacteria Streptococcus pyogenes and Proteus mirabilis.

EKSTRAK BUAH NANAS TERHADAP JUMLAH TOTAL LEUKOSIT DAN NEUTROFIL IKAN LELE (Clarias batrachus) YANG DIINFEKSI DENGAN Aeromonas hydrophila

The present research to determine the Extract of Pineapple (Ananas comosus) on the survival of catfish infected with A. Hydrophila. The main problem of cultivation of catfish (C. batrachus) is a disease caused by the bacterium Aeromonas hydrophila.Catfish (Clarias batrachus) is a freshwater fish that has several advantages, one of which is a high nutritional content. Test animals used were catfish measuring 15-20cm with a body weight of ± 250gr. Challenge test by injecting A. hydrophila suspension with a dose of 108sel / mm3 as much as 0.1mm intramuscularly. Observations were made for 7 days after infection which included the total number of leukocytes and neutrophils. This study was divided into 5 treatment groups with 5 replications, namely P1 (positive control), P2 (0.1%), P3 (0.3%), P4 (0.5%), P5 (0.7%) and soaking Pineapple Fruit Extract for 24 hours. Data analysis in this study used one way ANOVA statistical test. The results showed symptoms of catfish attacked by Aeromonas hydrophila including increased total number of leukocytes and neutrophils and ulceration in catfish. Soaking effect Pineapple fruit extract 0.5% effective dose can reduce the total number of leukocytes and 0.7% effective dose can reduce the total number of neutrophils.